You can't have Thanksgiving without cranberry sauce. This is my version. I use strawberries to help sweeten it up a little more and add extra texture. This year I decided to add a little lemon juice and cinnamon and it really came out delicious.
Ingredients:
1 bag fresh cranberries
1 quart strawberries, diced
1 cup sugar
1 cup water
Lemon juice from 1/2 a lemon
1/2 teaspoon cinnamon
Preparation:
Place cranberries, water and sugar in a medium saucepan and cook on med/hi until cranberries start to burst. Stir cranberry mixture and add in diced strawberries. Let cook on med - med/hi heat stirring occasionally until fruit is cooked down but still a little chunky about 10 minutes. Add lemon juice and cinnamon and cook for an additional minute or two. Remove from stove and transfer hot mixture into a heat proof bowl and chill in refrigerator until cold, about 1-2 hrs or overnight.
